Shrimp and Eggplant (Aubergine) Dressing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Eggplant dressing is very popular in South Louisiana. Add shrimp to it and it becomes even more popular. Ingredients:
2 large eggplants, peeled and cut into quarters |
1 1/2 teaspoons salt |
1 (16 ounce) package fresh hot pork sausage, removed from casing |
1/4 cup butter |
2 lbs shrimp, peeled |
1 cup chopped green bell pepper |
3 garlic cloves, minced |
2 cups chopped celery |
2 cups chopped onions |
1 cup cooked rice |
1 cup italian breadcrumbs |
1/2 cup chicken stock |
salt |
black pepper |
red pepper |
2 cups shredded mozzarella cheese |
Directions:
1. Combine the eggplant with enough water to cover in a large saucepan.
2. Add salt and bring to a boil, boiling 20 minutes.
3. Drain well and cut into bite size pieces.
4. Set aside.
5. Cook the sausage in a skillet, stirring until crumbly.
6. Remove sausage from skillet and reserve 2 Tbsp drippings.
7. Melt butter in skillet with drippings.
8. Add shrimp, bell pepper, garlic, celery, and onions.
9. Saute for 2 minutes.
10. Stir in the cooked eggplant and sausage and cook over medium heat for 10 minutes, stirring occasionally.
11. Add the rice and bread crumbs mixing well.
12. If mixture is too dry add the chicken stock.
13. Spoon the eggplant into a 3 quart baking dish.
14. Bake at 350 degrees for 25 minutes.
15. Sprinkle cheese over the top and bake an additional 5 minutes.
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